Potato Leek Soup | 薯仔京蔥湯

INGREDIENTS:

2 Leeks, rinsed, cut into 1 cm rounds

3 Potatoes, peeled, cut into small cubes

5 cups Water

1/3 cup Greek Yogurt, plain, 2%

1/2 cup Milk, 2%

2 tablespoons Chinese Cooking Rice Wine

Salt to taste

材料：

2 支  京蔥，切成 1cm 塊

3 個  薯仔，去皮，切成小塊

5 杯  水

1/3 杯  希臘乳酪，原味，2%

1/2 杯  牛奶，2%

2 湯匙  米酒

鹽  調味

DIRECTION:

1. In a soup pot, add potatoes, leeks, and water.  Bring it to a boil over high heat until the potatoes are totally soften and starting to fall apart; about 20 minutes.  Add more water if needed.

2. Use a smasher to break apart the softened potatoes and leeks.  Reduce the heat to medium.  Add milk, yogurt, cooking wine and salt.  Continue to boil until the soup reaches to the desired consistency.

做法：

1. 在一只湯鍋內，加入薯仔，京蔥和水。用大火煮至薯仔完全軟身；若20分鐘。如需要可加水。

2. 用壓薯器把軟身的薯仔和京蔥壓散。把火調至中火。加入牛奶、乳酪、米酒和鹽。繼續煮至濃味和湯變濃；關火。

Napa and Crunchy Noodles Salad

Adding instant noodles in a salad may be not as traditional, but it is amazingly tasty. The key is you have to leave the salad for 10 minutes after mixing everything, allowing the instant noodles to soften a little and letting all the flavour to develop. 

INGREDIENTS:

1/2 Napa Cabbage, thinly sliced

1 pack Indomie (Mi goreng) Instant Noodles

2 Carrot, cut into sticks

4 stalks Green Onion, thinly sliced

1/3 cup Almond

1/3 cup Pumpkin Seeds

1/2 cup Cranberries, dried

DRESSING:

1/3 cup Greek Yogurt, plain

1 Lime, juiced

1 tablespoon Soy Sauce

Instant Noodle seasoning (except the vinegar)

1 teaspoon Red Chilli Flakes

1/2 teaspoon White Pepper Powder

2 tablespoons Vegetable Oil

1 tablespoon Olive Oil

DIRECTION:
1. In a mixing bowl, whisk together all the dressing ingredients; set aside.

2. In a large mixing bowl, combine all salad ingredients; mix well.

3. Pour in the dressing into the salad ingredients; toss well. Leave the salad in the fridge for 10 minutes, allowing the flavour to develop before serving it.

Kale Potato Cannellini Chickpea Soup

INGREDIENTS:

1 bunch Kale, leaves and young stems

2 Potatoes, cut into chunks

1 canned Cannellini Bean, drained

1 canned Chickpea, drained

2 cups Chicken Broth

2 cups Water

1 head Garlic, peeled and smashed

1/2 White Onion, peeled and cut into chunks

Plain Greek Yogurt (for serving, optional)

2 tablespoons Vegetable Oil

Salt to taste

DIRECTION:

1. Heat up vegetable oil in a soup pot over medium heat.  Add onion and garlic; fry until they are fragrant.

2. Add potatoes; continue to fry for another 5 minutes.  Add chicken broth and water.  Bring the liquid to a boil and then add the kale a handful at a time.  Cook until the kale is softened.  Add chickpea and cannelloni bean.

3. With a wand blender, puree the soup until smooth.  Season with salt to taste.  To serve, spoon out the soup in a serving bowl and add a dollop of yogurt.

Warm Green Banana (not plantain) Salad with Greek Yogurt Dressing

INGREDIENTS:

6 Green Bananas (not Plantain)

5 Green Onion (green parts only), thinly sliced

DRESSING:

1/2 cup Greek Yogurt, original

1 teaspoon White Vinegar

Salt and Pepper to taste

DIRECTION:

1. Cut off the ends of each banana and then slit the skins open lengthwise.

2. Pre-heat the steamer over high heat.  Put the bananas in.  Steam them for 15 minutes.

3. The skins of the cooked bananas should be able to remove easily.  Cut up the bananas into bite size.

4. Add dressing and green onion.  Gently mix until the bananas are well coated.  Serve both warm or cold. 

Frankenstein Moist Yogurt Apple Bread | 乳酪蘋果麵包

Frankenstein Moist Yogurt Apple Bread

乳酪蘋果麵包

Ingredients:

1.5 cups Finely Chopped Roasted Walnut

1.5 cups Finely Chopped Apple

1 Cup Plain Greek Yogurt

2 cups All Purpose Flour

1 cup Brown Sugar

2 Eggs

1.5 teaspoons Vanilla Extract

1.5 tablespoons Baking Powder

1/8 teaspoon Salt

DIRECTION:

Yogurt Banana Muffins | 乳酪香蕉杯子蛋糕

Yogurt Banana Muffins | 乳酪香蕉杯子蛋糕

Ingredients:

Dry Ingredients:

2 cup All Purpose Flour/ Plain Flour

3/4 cup Brown Sugar

1 tablespoon Baking Powder

1/4 teaspoon Sea Salt

Wet Ingredients:

2 Ripe Bananas

1 cup Plain Greek Yogurt

2 Eggs

1/3 cup Coconut Oil

1 teaspoon Vanilla Extract

DIRECTION:

Avocado Yogurt Dip | 牛油果乳酪醬

It is an easy and healthy dip I love to serve when some little guess come over for a play day.  I guess no one will complain greek yogurt and avocado.  Also, the refreshing green colour and the lemony flavour gives a perfect snack for spring.

Avocado Yogurt Dip | 牛油果乳酪醬  

Ingredients:

1 Ripe Avocado

1/4 cup Plain Greek Yogurt

2 tablespoons Fresh Lemon Juice

1/4 teaspoon Black Ground Pepper

1/4 teaspoon Sea Salt

Corn Tortilla Chips (to serve) 

材料：

1 個   熟牛油果

1/4 杯   原味希臘乳酪

2 湯匙   鮮檸檬汁

1/4 茶匙   海鹽

1/4 茶匙   黑胡椒碎

墨西哥粟米片 (伴食)

DIRECTION:

Orange Chocolate Chips Yogurt Ice Cream | 香橙粒粒朱古力乳酪雪糕

It's another real food my son happily embraces when the warmer weather sets in.  He was quite amazed by the fact that he could actually make his own ice cream at home manually (and of course, is delighted to discover those chocolate chips in the ice cream).

Orange Chocolate Chips Yogurt Ice Cream

香橙粒粒朱古力乳酪雪糕

Ingredients:

2 cups Plain Greek Yogurt

1 Orange of zest (about 1 tablespoon)

1 Orange of juice (about 1/3 cup)

1/3 cup Dark Chocolate Chips

3 tablespoons Agave Syrup

材料：

2 杯   原味希臘乳酪

1 橙皮 (約1湯匙)

1 橙汁 (約1/3杯)

1/3 杯   黑朱古力粒

3 湯匙   龍舌蘭蜜

DIRECTION:

Homemade Labneh Cheese

Labneh cheese, is also called strained Greek yogurt cheese.  The creation process is just what it describes - strain the yogurt.

It is important that the yogurt be stored in the fridge during the straining process.  A cheesecloth is usually considered essential equipment, but If you have a clean and thin tablecloth it will also work.

You can add fresh herbs and olives in the cheese to create a savoury taste as the video shows here, but you can also add dried fruit and nuts to make a sweet flavour.  Create your own cheese and have some kitchen fun at home.

Thanks for stopping by.  I hope you enjoy this recipe.

Homemade Labneh Cheese

INGREDIENTS:

Greek Yogurt

ADDITIONAL INGREDIENTS TO FLAVOUR:

Black Olive

Lemon

Thyme, fresh

Olive Oil

Salt

DIRECTION: